vegan miso soup, vegan miso soup recipe
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Vegan Miso Soup
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This is a wonderful and fast recipe for a traditional miso soup for vegetarians (no fish or chicken broth). You are bound to fall in love with this recipe. You may need to locate some of these ingredients in your local Asian market.
- 1 Quart water
- 8 Tablespoon miso (more or less to taste)
- 2 Teaspoons dried cut wakame (already cut into little 3/4" squares and dried into tiny "crumbles" sold in stores.
- 1/2 Cup chopped daikon (Japanese radish, optional but recommended)
- 1/2 Cup carrots chopped (optional)
- 1/2 Small onion (optional)
- Tofu, chopped into small cubes (optional)
- Chopped green onions
- Bring the water to a slow boil.
- Put the wakame in the water and let it slowly simmer for 20 minutes. The longer you simmer it the less sharp its taste will be.
- Add the opnions and daikon in the last ten minutes.
- Add the carrots in the last 5 minutes.
- Take a small strainer and place it just in the soup.
- Take spoonfuls of miso and mash them through the strainer into the soup. This will help distribute the miso evenly.
- Add the tofu.
- Garnish with the chopped green onions and serve.
As the main dish, we recommend the Vegan Sushi accompanied with the Asian greens.
As a dessert, we recommend the ginger creme brulee.
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